Perfect Roast Chicken and Potatoes

Ingredients

2 lemons

½ stick butter

1 tbsp. minced garlic

1 tsp. dried marjoram

1 tsp. dried thyme

¼ tsp. pepper

1 roasting chicken (5 1⁄2 lb)

2 lb. red-skinned potatoes

Directions

Heat oven to 400ºF. Line a large roasting pan with nonstick foil. Grate zest from lemons to make 1 Tbsp. Cut 1 lemon in quarters. Mix butter, garlic, lemon zest, marjoram, thyme and pepper in a small bowl.

Gently slide fingers under breast and as much of leg as possible to loosen skin from meat. Spread about 3 Tbsp butter mixture under skin; spread remaining over skin. Put cut-up lemon in body cavity. Tie chicken legs together. Place in roasting pan.

Remove roasting pan from oven, arrange potatoes around chicken and stir to coat with drippings. Roast 30 minutes longer, or until potatoes are tender and a meat thermometer inserted in thickest part of thigh, not touching bone, registers 170ºF. Remove chicken to a cutting board or serving platter. Let rest 10 minutes before carving. If desired, while chicken rests, return potatoes to oven to brown further.